Jeremy’s take on venison carpaccio leaves the meat raw inside, giving it a tender texture. This version of carpaccio is complimented by a fresh, simple salad.Wine match David Hook Reserve De Novo Bianco 2012, Central Ranges, NSW
Carpaccio is always an interesting dish to match wine with. On the one hand, you have the rich, meaty character, but, on the other, you have the delicacy of paper thin slices and the accompaniments. I think rosé is a pretty versatile option, but it’s perhaps a bit safe in this instance. You can be braver with a richer, more characterful white with a bit of texture. This adventurous blend of pinot grigio, sauvignon blanc, chardonnay and riesling from David Hook showcases elements of each variety beautifully, and there’s a lot of texture and diverse flavours, followed by cleansing apple-y acidity on the finish.
-Dan Coward